Recipes Desserts Cakes and Cupcakes Gluten-Free Cakelets

Gluten-Free Cakelets

Gluten-Free Cakelets is rated 5.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6

These vanilla-flavored cakelets are so delicious, you won’t believe they’re gluten free.

Ingredients:

  • Cornstarch for dusting 
  • 2 cups whisked gluten-free flour 
  • 1 tsp. baking powder 
  • 1/2 tsp. salt  
  • 10 Tbs. (1 1/4 sticks) unsalted butter 
  • 1 cup granulated sugar 
  • 3 eggs, lightly beaten 
  • 1 tsp. vanilla extract 
  • 2/3 cup milk 
  • Confectioners’ sugar for dusting 

Directions:

Have all the ingredients at room temperature. 



Position a rack in the lower third of an oven and preheat to 350°F. Grease the wells of an assorted cakelet pan and dust with cornstarch; tap out the excess.

Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.



In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.



Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon the batter into the prepared wells, a scant 2/3 cup per well, spreading the batter so the sides are higher than the center.

Bake until the cakelets are lightly golden and a toothpick inserted in between the edge and the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. 


Using a serrated knife, gently saw off any portion of each cakelet that rose above the edge of the pan. Tap the pan gently on a work surface to loosen the cakelets. Place a wire rack over the top of the pan, invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, 1 to 2 hours. Dust with confectioners’ sugar just before serving. Makes 6 cakelets.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from easy and tasty A good basic cakelet recipe that is simple and it will be easy to vary the flavor. It is mildly sweet and has the taste and texture of pound cake. I'd make these again. I used a pan with 20 small flowers (rose, sunflower, daisy and mum)-more like teacakes than cakelets I guess- as well as a madeline pan. I used Bob's Red Mill gluten free flour. It has a pale yellow color which will affect the finished cakes. The batter had a metallic taste and smell which really worried me. I hoped it would bake off but since I wasn't sure I added lemon flavor to the rest of the batter while the first batch was baking. It did bake off, and the cakes had a nice firm texture which showed all the details of the pans. I used the lemon batter for madelines because I only have one flower pan. They came out great too. This recipe would have easily made 2+ or even 3 pans of cakes, but they are small. I got 20 flowers plus about 20 madelines.
Date published: 2014-03-27
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